Drain and chop the sun-dried tomatoes. Cut the feta cheese into small cubes. Chop the basil and crumble the rosemary. Mix everything together in a bowl. Set aside.
Preheat your oven to 180°C.
In a bowl, mix the eggs, flour and yeast. Gradually add the olive oil and warm milk. Add the grated cheese and mix well.
Add the tomato-feta-herb mixture, the chorizo in small pieces and the olives cut in 2. Add a little salt and pepper and stir well.
Pour into a cake tin lined with baking paper and place in the oven for 45 minutes. The cake should be golden brown.
Let it cool down before turning out and eating.
